Truffle Fries Recipe
golden fried, crisp & drizzled with a decadent white truffle oil, fresh parmesan & fresh parsley
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Ingredients
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Fries
Truffle finishing
Optional (for soaking and extra crispness)
Method
Fries
Prep potatoes
Wash and peel (optional) the russet potatoes. Cut into 1/4- to 1/3-inch sticks for classic shoestring/restaurant-style fries. As you cut, place the sticks in a large bowl of ice water to remove excess surface starch. Let soak at least 30 minutes or up to 2 hours.
Dry and (optional) dust
Drain the soaked potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — moisture will cause oil splatter and prevent crisping. If using cornstarch for extra crunch, toss the dried sticks lightly with 2 tsp cornstarch so they have a very thin, even coating; shake off excess.
First fry (blanch)
Heat 3 to 4 cups neutral frying oil in a heavy pot or deep fryer to 325°F (160°C). Fry the potatoes in batches so they have room to move; cook 3–4 minutes per batch until softened and pale golden but not crisp. Remove with a slotted spoon and drain on a wire rack or paper towel. Allow blanched fries to cool — you can refrigerate for 15–30 minutes to help them firm up.
Second fry (crisp)
Increase oil temperature to 375–380°F (190–193°C). Fry the cooled fries in batches until deep golden brown and crisp, about 2–4 minutes per batch depending on thickness. Drain on a wire rack or paper towels. Immediately sprinkle each batch lightly with sea salt (portion out the 1 tsp sea salt across batches).
Truffle finishing
Assemble and finish
Place the hot fries in a warm serving bowl or on a platter. Drizzle white truffle oil evenly over the fries (about 2 tbsp total) while they are hot so the oil blossoms into the fries. Immediately sprinkle the freshly grated Parmigiano-Reggiano evenly over the fries so it warms and slightly melts. Scatter the finely chopped parsley and freshly ground black pepper over the top. Toss gently to combine everything and taste for seasoning; add a small extra pinch of sea salt only if needed (the cheese is salty). Serve immediately.
Optional serving suggestions
Serve with dipping sauces such as garlic aioli, truffle mayonnaise, or ketchup on the side. For extra presentation, finish with a few thin shavings of Parmesan or a light grating of lemon zest (optional) to brighten the flavors.